Vegan Chimichurri Dressing

If you’ve been watching Neil’s Twitter for the past week, you’ll notice that 98% of his tweets are about the World Cup. He’s been waiting for two years, and now that it’s on, whatever free moments he has have been spent glued to the games online. For my part, I thought it’d be cool to theme our dinners around his favorite teams and make some easy meals that could also double as snacks or party food as a way to celebrate at home and make the games a little bit more special.

One of Neil’s favorite teams is Argentina. Chimichurri sauce is said to have originated there, and it’s essentially a variant of traditional green sauce (it also can be red). It’s a great all-purpose sauce. You can use it as dressing on salads, marinade for meat, and a dip for bread or veggies. We opted to use it as a dressing for beans on toast, using black beans and a toasted loaf of thin French bread. It’s light and perfect for snacks or appetizers, and it goes great with the games because a little goes a long way.

Ingredients:

1/2 cup vegetable oil
1/2 cup malt vinegar (I used apple cider vinegar)
1/4 cup water
2 tbsp. Fresh parsley; chopped
3 Large garlic cloves; minced
1 tsp. cayenne pepper
1 tsp. salt
1 1/2 tsp. Fresh oregano leaves; chopped.
1/2 tsp. Freshly ground pepper
1 tsp. Pepper flakes

Directions:

1. Combine and stir. It’s just that easy. Feel free to add more cayenne or pepper flakes for a customized spice level.

It has that quintessential salt/pepper/vinegar taste, so if you’re a fan of it, you’ll love this. We added quite a bit more spice to ours, and the flavor is amazing when combined with beans and soaked into toasted bread.